Jim and I have a favorite local Thai restaurant that serves a wonderful chicken curry.
Since we love it, but have been trying to reduce our eating out budget,
I've worked at home trying to make as close a facsimile as possible.
Since Dot loves curry too, but has no local access,
I thought it would be good to make for her special day.
Dandelion Yellow Curry Chicken
2 potatoes, sliced
2 carrots, sliced
2 TBS. oil
1/4 cup onion, chopped
1/4 cup garlic, chopped
3 cups coconut milk
1 lb. boned chicken, sliced
3 TBS. yellow curry powder
1/4 cup fish sauce (nam pla)
2 TBS. sugar
sliced water chestnuts, julienned (optional)
crushed red pepper to taste (optional)
*cashews if desired*
Steam sliced potatoes and carrots to al dente. Drain.
Heat oil in large saucepan or wok Add onion and garlic. Add potatoes and carrots. Stir fry them until onion is almost golden brown. Remove and set aside.
Pour coconut milk into pan, heat to boiling and add the chicken. Reheat to to boiling and cook
for 5 minutes.
Add the remaining ingredients, including the fried onion and garlic, and simmer for 1 minute. Place the mixture into serving bowl, garnish with scallions, and serve with steamed rice. Fresh lime wedges make a nice accompaniment.
(I like to make the potatoes and carrots special, by making grooves on their outer edges with a fork before slicing and then slicing on a slight diagonal)
I'm not a regular taste tester cook, but this is one I do taste and tweak, til it meets approval.